In shivalli households almost all vegetables are used to prepare sambar. There are different masala's used to make sambar and usually each type of masala will go very well with a certain set of vegetables. You can say it is a many-to-many relationship between vegatables and sambar masala :)
I will soon post the sambar powder recipie used here. Karkumbda is also used in making majjige huli..
Karkumbda kumbala.. Another one of my Favourite vegetables. Actually it is a favourite with every one in the house. In my native, Ash Gourd is one of the vegetables where nothing is wasted. The peel of Ash Gourd is used to make chutney and the seeds are used to make tambli (raita). Health benefits of ash gourd can be found here
Now for the sambar:
Ash Gourd / boodu kumbalakaayi - 1/4 kg.
Toor dal - 4 tbsp
Coconut scrapped - 2 tbsp
Sambar powder - 3 - 4 tbsp
Turmeric - 1/4 tsp
Hing - 1 pinch
Tamarind pulp - 2 tbsp
Jaggery - 1/2 tbsp
Salt as per taste
Peel the Ash Gourd and remove the seeded part
Cut into 1" pieces
Cook them in a pan / cooker.
Add a little turmeric and hing to the dal and cook the dal in the pan / cooker.
Make a fine paste of Sambar powder and cococnut.
In a vessel Heat 1/2 cup of water.
Add tamarind pulp, jaggery and salt.
Add the cooked Ash Gourd pieces to this.
Allow it to boil for 3 mins
Add the ground paste and dal and allow it to boil for 6-8 mins.
add a little water is needed.
Switch off the flame and cover the sambar and allow it to rest for 30 - 45 mins before serving.
Serve Hot with rice, idli or dosa
This is my entry to Ashwini's "Lentils Mela".